Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Nattapol Poomsa-ad"'
Autor:
Lamul Wiset, Nattapol Poomsa-ad, Hathairut Jindamol, Akira Thongtip, Kriengkrai Mosaleeyanon, Theerayut Toojinda, Clive Terence Darwell, Triono Bagus Saputro, Panita Chutimanukul
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
Holy basil (Ocimum Tenuiflorum L.) contains several bioactive compounds useful to the pharmaceutical and food industries. Microwave drying (MD) is a powerful technique for rapid drying of food or plant materials while preserving bioactive compounds d
Externí odkaz:
https://doaj.org/article/49070343b1274bb9b8561fa8340e0005
Publikováno v:
Engineering and Applied Science Research, Vol 48, Iss 6, Pp 724-731 (2021)
The aim of this work was to investigate the drying behavior of osmotic cherry tomatoes under different microwave powers and drying temperatures using a microwave assisted hot air dryer. The effective moisture diffusivity, physicochemical properties a
Externí odkaz:
https://doaj.org/article/4249ea4b798d40b9beea8ad92aadf067
Publikováno v:
Food Science & Technology Research; 2024, Vol. 30 Issue 1, p37-46, 10p
Publikováno v:
Journal of Microwave Power and Electromagnetic Energy. 54:110-124
The thin layer drying of Eri silkworm pupae using microwaves combined with hot air was conducted. Several empirical models simulating thin layer drying of Eri silkworm pupae were selected and analy...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f69795c2e8458fbde68fa20ee5cc439
https://doi.org/10.1080/08327823.2020.1755480
https://doi.org/10.1080/08327823.2020.1755480
Publikováno v:
Thermal Science, Vol 24, Iss 5 Part A, Pp 2833-2843 (2020)
Konjac glucomannan (KGM) can be obtained from tubers (called corms) of various species within the Amorphophallus genus. Among the most popular species for use in food industry is Buk Nuea Sai (Amorphophallus muelleri), a native species in Thailand. D
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::526de73e6e3603bad2f7cda988ce9d27
https://doi.org/10.2298/tsci190704092m
https://doi.org/10.2298/tsci190704092m
Publikováno v:
Konjac Glucomannan ISBN: 9780429429927
Konjac Glucomannan
Konjac Glucomannan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46cd719cbc7c9b309dce0d4bdb63cf68
https://doi.org/10.4324/9780429429927-8
https://doi.org/10.4324/9780429429927-8
Publikováno v:
Journal of Microwave Power and Electromagnetic Energy. 52:60-72
We studied the microwave-assisted macadamia drying, using surface temperature control and without surface temperature control as well as hot air drying, and assessed the drying time, drying rate, colour values, hardness and water activity of nuts and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53f94aaf22516e41eb78e58aecc355e7
https://doi.org/10.1080/08327823.2017.1421872
https://doi.org/10.1080/08327823.2017.1421872
Drying characteristics and quality evaluation in microwave-assisted hot air drying of cherry tomato.
Publikováno v:
Engineering & Applied Science Research; Nov/Dec2021, Vol. 48 Issue 6, p724-731, 8p
Publikováno v:
Applied Thermal Engineering. 107:987-993
We developed 3-D computer based model for heat and mass transfer during hot air drying of carrot cubes to predict the moisture content. Thermal energy, specific moisture evaporation rate (SMER) and drying time were predicted for stepwise-drying-air t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::65187178ad648b9c04eb918f9a2dca65
https://doi.org/10.1016/j.applthermaleng.2016.07.064
https://doi.org/10.1016/j.applthermaleng.2016.07.064
Publikováno v:
Drying Technology. 34:1991-1999
Most commercial parboiled rice is produced from high-amylose content rice. Glutinous rice, which is lacking in amylose content, is generally consumed in Southeast Asian countries. Rare study of parboiling glutinous rice has been observed. In this stu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3a71d8f09ca664419d2dd6a7d414d95
https://doi.org/10.1080/07373937.2016.1154865
https://doi.org/10.1080/07373937.2016.1154865